Potato Broccoli & Dill Soup With Sour Cream – a delicious recipe with water, broccoli stem, potatoes, onion, garlic, dill. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Combine all ingredients except sour cream, parsley and broccoli florets in a large stock pot. Resist the urge to add more water -- it doesn't seem like enough, but it is, and if you add more, the consistency of the soup will be thin and watery.
2
Bring to a boil and simmer until potatoes and broccoli are tender.
3
Meanwhile, steam the broccoli florets and mash them with a potato masher or fork.
4
Remove about three or four cups of the soup mixture and mash that as well.
5
Add the mashed mixture and mashed florets to the pot and stir. The mixture should be thick like stew. If it's still runny, mash some more.
6
Remove from heat, stir in sour cream, salt to taste and serve.
713
kcal
Calories
27
g
Fat
104
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 4 cups water, 1 lb broccoli stem, 4 lbs potatoes, peeled and diced into 1 inch cubes, 1 large onion, and more.
Yes, Potato Broccoli & Dill Soup With Sour Cream falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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